Japanese Cuisine

Cooking authentic Japanese cuisine can be as easy or difficult as you want to make it. It can be time consuming, but there are also lots of easy Japanese food recipes that are quite simple, easy, and quick to make.

(Photo Attributed to Author: cyclonebill from Copenhagen, Denmark)

Grilled fish entrees, for instance, are often very easy and you can use an ordinary frying pan or a small toaster oven. Buying fresh fish at the local meat market or grocery store can be rather expensive, but then again, what good food isn’t?

While Western cooking has become a significant part of modern-day Japanese culture, Japan remains a very traditional country, by global standards and, as such, traditional cooking is still by and large main stream.

A Japanese-style traditional breakfast will consist of steamed rice and miso soup (always), and typically also includes several other side dishes. Side dishes most common include tamagoyaki (rolled omelet), broiled or grilled fish, nori (dried seaweed), natto, tsukemono pickles, and several others, the choices too numerous to list for our “starter” purposes here.

Plain, steamed white rice is the traditional favorite, and a simple soup made with miso, a fermented soybean paste will be our first recipe, and some grilled salmon also. The side dish condiments can be usually purchased at a local Asian foods store. If you do not have any such store near you, links will be provided to you so you may obtain them.

Here you will find a traditional, authentic Japanese food menu, from morning until evening, a typical day in Japanese cooking and eating. The Japanese are a very clean people, and many dishes are eaten with chopsticks and/or fingers, so every meal begins with cleaning your hands with a hot moist towel called an oshibori.

So away we go now, into the amazingly delicious world of …

Japanese Cuisine!

Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

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